|Milk||1 1⁄4 Cup (20 tbs)|
|Plain flour||1 Cup (16 tbs)|
|Butter/Vegetable oil||1 1⁄2 Tablespoon, melted|
Beat the egg until light yellow.
Add the milk and continue beating.
Sift the flour and salt into a mixing bowl.
Pour in the egg and milk mixture and blend thoroughly.
Stir in the melted butter or vegetable oil.
Allow to stand for at least one hour before using.
Stir again before cooking and if the batter is too thick add a little more milk.
Lightly oil a frypan and set over a medium heat.
Pour one to two tablespoons of the batter into the pan.
If a thinner pancake is desired, tilt the pan to spread out the pancake.
Cook until the surface is dry and the bubbles begin to break.
Turn over and cook on the other side.